So... i just made my first batch of MMF... My cookies are cooled and i just realized i have no idea what to do next. I usually decorate with just RI or just glace. I read alot on here about first covering the cookie with MMF and wanted to try it. (plus i figured i'd be better off experimenting on cookies rather just a cake...lol) So everything's ready but i don't have a clue waht next! Do i just cut the MMF with the cookie cutter and place it on the cookie? will it "stick" to the cookie or slide off!? any tips would be appreciated!
Usually, you cut the MMF with the same cookie cutter, and put it on as soon as they come out of the oven. The heat from the cookies helps the MMF to stick to the cookie.
I usually put the MMF on the cookie while still warm or if putting on cool cookies, I just brush the back of the MMF with a little water.
I have put MMF on cookies that have cooled off then just put them back in the oven for a few minutes so it melts. put your oven on a low temperature.
This is new to me too but I made butter cookies and cut the MMF with the same heart cutter. Then when the cookies were out of the oven I laid the MMF piece on the cookie. After I got them all covered I used a small roller to gently roll the fondant enough to press out any air underneath. Putting the MMF on when they're hot makes it just meld to the cookie and you can get such a pretty smoothe icing that way. Oh and the taste! I flavored my mmf with creme bouquet and the mmf on the butter cookie tasted just like a piece of my white wedding cake. I couldn't keep those around much, they're waay too tempting.
Oh, CarolAnn--You made my mouth water w/ your description! Yum!
Nikki--I've waited until mine cooled, then used a flood icing. Then I used the same cookie cutter to cut the MMF, w/ a smaller version cut out in the center so that the flood icing showed thru the "window" in the MMF. Then place the MMF piece on the cookie while the icing is still moist. (Don't know if that makes sense or not?) 
wow! this stuff really gives ya a workout! especially coloring it! but it's delicious!!!!! and so far the cookies are lookin pretty good!
Pictures soon!
Thanks again for all the help.
By the way, i liked the idea about the vanilla brushed on the mmf, so i kinda went from there and decided on raspberry extract (had a craving!)
MMMMMM!
ok... all done. i liked the taste of the mmf by itself than on the cookie. it's all just too soft. also, this is my first batch of NFSC. I don't really know if i'll make them again. they tasted great, but i'm used to a heavier cookie.
(i make Thick Cut outs, got the recipe from allrecipes.com. Now THAT's a no fail sugar cookie: http://allrecipes.com/Recipe/Thick-Cut-Outs/Detail.aspx )
however, they are beautiful! Thanks for all the help guys!
i'll post a pic before bed. i have a kitty on my lap right now and i just can't bear to move him... 
Wow, so happy I came across this thread... may I ask?? Taste wise, how different are both recipes and texture... you think NFSC are softer, is the thick cut out recipe a little more crunchy? I've only tried NFSC but have been wanting to try the thick cut outs recipe... Thanks!
I have been making the thick cut outs for a few years now and everyone just ♥ them! i always add more flavor though. generally vanilla, but always almond extract for Xmas cookies. They aren't "crunchy", but they definitely werent soft like the NFSC. I have a habit of picking the cookis up to decorate them rather than doing it while they sit on they table and whn i pickd the first NFSC up, (after it was completly cooled) it broke in half.. only i wouldn't call it "broke", it kinda "bended" it was so soft... The thick cut out are very firm. And very thick. (i usually roll it out about a quarter of an inch... ) One tip though: they should be really well chilled before they go in the oven. i usually do all the rolling and cutting one night, (line a cookie sheet with parchment, lay out one layer of cut out dough about and inch apart, lay another piece of parchment over the cookies, another layer of cookies, and so on. wrap the whole sheet with cling wrap really well, and refrigerate overnight. then to start baking, just take off one layer at a time, so they go right from the fridge to the oven. I find this to be the most important part because i have found problems with spreading. Sometimes if it's really hot or humid, i just roll them out thinner and then they don't spread so much. or just omit a little of the baking powder. Really a delicious cookie though. and i love that that recipe makes so much! probably twice as many as the NFSC. i've tried to half it, didnt work out so well. if you don't need that much, just stick half of it in the freezer.
i also tried antonia74's RI, which was great, but for these cookies, try toba's glace. you can add any flavor extract and it actually tastes good! nice and shiny too!
If you decide to give these a try let me know how it goes! 
A cool technique is to apply the MMF to the warm cookie & after about a minute or two, roll a texture across the top. It adds a really neat dimension and then you can use RI or chocolate accents too. 
It always stumps people because no one can figure out how it is done, which is half the fun 
Thanks CakeDiva! I'll be trying that next time! I need to try the MMF again. Wasn't very happy with the taste.... 
maybe more flavor.... or a *stronger* flavor? Or maybe ice with RI and just decorate a little bit with MMF? Practice makes perfect... so i'll figure it out!
Thanks CakeDiva! I'll be trying that next time! I need to try the MMF again. Wasn't very happy with the taste....
maybe more flavor.... or a *stronger* flavor? Or maybe ice with RI and just decorate a little bit with MMF? Practice makes perfect... so i'll figure it out!
I really like your cookies, I use a recipe similar to yours, never tried the NFSC. I also use MMF on cookies. I flavor my MMF with butter/vanilla flavor. My customers love it. I used Antonia's RI for the first time not long ago. I put the MMF on the cookies and decorated with RI. I also made some lemon tea cakes and used RI thinned out with some lemon juice, YUM.
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